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Mini black pepper doughnuts with jam

Homemade doughnuts are a delightful treat this Mother’s Day

Mini doughnuts are one of the oldest desserts in the world. Throughout the years, this treat was found in North Africa and Spain, but since their arrival in the Caribbean, they have adapted different flavours and scents and have become a representative dish in the region. Some people prefer them with a chocolate or coconut filling, while more traditionalist opt for a classic jam filling.

This Mother’s Day treat your mum to this delicious homemade delicacy for a treat she is bound to savour.

Mini black pepper doughnuts with jam
(Recipe courtesy of KitchenAid)

(Makes approximately 40 doughnuts)

Sunflower oil for deep frying
Granulated sugar for dusting

For the jam
600g blackberries, fresh or frozen
600g jam sugar
Juice of ½ lemon
30 black peppercorns, lightly crushed

For the doughnut dough
500g strong white bread flour
40g golden caster sugar
1 tablespoon runny honey
12g fine salt
15g fresh yeast crumbled (keep it away from the salt)
4 eggs
zest of ½ lemon
150g lukewarm water
125g softened salted butter
1 teaspoon freshly ground black pepper


Start with the jam. Place a small plate in the fridge. Pick through the blackberries, discarding any remaining leaves or twigs.

Place the fruit in a preserving pan or heavy-bottomed saucepan with the jam, sugar, lemon juice and peppercorns. Set over a medium-heat to come to the boil, then reduce the heat to a simmer for 15 minutes.

Remove the plate from the fridge and spoon a little of the jam onto it and return it to the fridge for a minute. Push the jam on the plate with your finger; it should wrinkle when it is ready. Remove the pan from the heat and set aside.

To make the doughnuts, put the flour, caster sugar, salt, eggs, lemon zest, water, yeast and pepper into a mixer, such as the KitchenAid Mini Culinary Center, mixing until the dough starts to form a ball and is coming away from the edges of the bowl.

Turn the speed down and slowly add the soft butter, a little piece at a time, until it is all incorporated and the dough is glossy, smooth and very elastic when you pull at it.
Cover the dough and leave it out until it doubles in size. This will take approximately 2 hours, depending on how hot the kitchen is.
Knock back the dough, recover the bowl and place in the fridge overnight.
Pour the oil into a large, heavy-bottomed saucepan and set over a medium heat. Use a kitchen thermometer to heat the oil to 180 C.

Remove the dough from the fridge and roll it into a sausage – ideally roll it out on a marble board or surface but otherwise on a cool work surface. Cut the length into 18g portions, giving each a quick, light roll to make a ball.

Lightly oil and flour two large baking trays. Line the balls of dough across the trays, well-spaced as they will expand. Cover loosely with cling film and leave for up to 4 hours until doubled in size.
Using an oiled scraper, add the doughnuts one by one to the hot oil. Don’t over crowd the oil and make sure you turn them evenly until golden, which should take a minute on each side.
Tip the granulated sugar into a deep tray. Transfer the doughnuts to the sugar tray whilst they are still hot and oily, giving the tray a shake to cover each doughnut in sugar.

Once they are cool enough to handle, make a small, deep cut in the side of each doughnut. Fill a piping bag or squeezy bottle with the jam, place the nozzle in the cut and fill each generously with jam. Best eaten warm.

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